Want cookies that are gooey, chunky, and chocolatey? Hannah Lavender from Sweet Lavender Bakeshop has this amazing recipes that delivers on all three. Decadent and chewy with just-crispy edges, these brown butter chocolate chunk cookies can be a go-to recipe for whenever the baking itch strikes. Great to go with ice cream or simply dipped in milk.
1 cup butter
2 cups brown sugar
1 1/2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
8-12 ounces dark chocolate, roughly chopped
1 cup chopped pecans
Make brown butter
- Heat skillet or sauce pan over medium heat. Add the butter and whisk frequently. When the melted butter gets a nutty aroma and brown specks begin to form at the bottom of the pan, pull the pan from the heat to avoid burning. Set aside and let cool before using.
- Once cool, cream the brown butter and sugar in the bowl of a stand mixer. Once light and fluffy, add the eggs, one at a time, and mix well. Set aside.
- In a separate bowl, sift together the dry ingredients. Whisk to combine.
- Add the flour mixture, a bit at a time, to the wet ingredients, mixing thoroughly to combine until all the flour is added. Add the chocolate and pecans, and mix to incorporate.
- Portion the dough into 2-inch balls and place on a cookie sheet. Bake at 350 for 10-12 minutes, or until the edges of the cookies are lightly brown.
- Recipe by Hannah Lavender of Sweet Lavender Bakeshop, Little Rock, Arkansas